Quinoa as a wheat substitute to improve the textural properties and minimize the carcinogenic acrylamide content of the biscuit (original) (raw)

2020, Journal of Food Processing and Preservation

The substitution of gluten for celiac patients is a great challenge and the majority of gluten-free bakery products available on the market are based on starches. Currently, gluten-free food manufacturers are investing in the use of whole grains including corn, rice, sorghum, buckwheat, amaranth, and quinoa, since the majority of them are rich in fiber, iron, and vitamin B sources. The pseudocereals are considered gluten-free grains with an excellent nutrient profile, capable of diversifying this rising market (Paucean, Man, Muste, & Pop, 2015). Quinoa (Chenopodium quinoa Willd.) is a grain with exceptional nutritional value and high concentrations of protein, all essential amino acids and unsaturated fatty acids. It has a low glycemic index (GI) and contains vitamins, minerals, as well as other beneficial compounds. It is gluten-free by nature (Gordillo-Bastidas,